Physicochemical Properties of Quail Bone Gelatin Extract with Hydrochloric Acid and Citric Acid

• Main Authors: Nurul, Huda, Ahmad Syazni, Kamarudin, Fathin Shahira, Samsudin, Nuraliah, Aminal’lah
• Format: Article
• Language: English
• Published: 2018
• Subjects: Q Science (General); QL Zoology
• Online Access: http://eprints.unisza.edu.my/6186/1/FH02-FKI-18-18230.pdf; http://eprints.unisza.edu.my/6186/
• Institution: Universiti Sultan Zainal Abidin

Gelatin is a translucent, colorless and flavorless food that was derived from hydrolysis of collagen that was found in animal skin, bone and connective tissue of animals such as domestic cattle, pig, poultry and fish. The objective of the present study is to extract gelatin from quail bone by using acid pretreatment method which is hydrochloric acid (HCl) and citric acid (C6H8O7) and to determine the physicochemical properties of quail bone gelatin. The quail bone gelatin (QBG) was compared with commercial bovine gelatin (CBG) and commercial fish gelatin (CFG). Chemical composition (protein, moisture and ash), bloom strength, pH, color, melting temperature and Fourier Transform Infrared Spectroscopy (FTIR) were evaluated. The most important parameter to determine the quality of gelatin is bloom strength. QBG extracted with hydrochloric acid (QBGHCl) has the highest (165.36 g) value followed by citric acid (QBGc.a) which was 149.48 g, while CBG and CFG have bloom value 136.28 g and 91.69 g respectively. There was no significant difference (p>0.05) between QBGc.a and CBG but there was significant difference (p<0.05) between QBGHCl and CFG. The pH and melting temperature value has range value between 4.84 to 5.46 and 29.34°C to 38.69°C. QBGHCl and QBGc.a possesed a similar band (Amide A, Amide B, Amide I, II and III) with CBG and CFG for FTIR. Overall, the physicochemical properties of QBGHCl and QBGc.a has similar quality to CBG which have better quality than CFG. The result has been proven that QBG have a good quality of gelatin, therefore it can be an alternative to gelatin production in the future.